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A good vinaigrette can bring life to so many dishes. This recipe is a low fat taste sensation. If you don’t need to watch your fat intake, use just a dash more of olive oil, but you really don’t need to – I promise.

This vinaigrette is great with fresh steamed kale, spring greens, purple sprouting broccoli, or with watercress or other cold greens. On beetroot/red beets it is sensational. If you desire, an anchovy or two adds a depth of flavor.

This vinaigrette works as a delicious dressing to a grilled chicken breast or a robust fish such as cod, haddock, or monkfish. It is great with bean salads too!

2 tablespoon Dijon mustard

1 clove minced garlic

Grind of black pepper

2 fluid oz GOOD white wine vinegar

1 teaspoon honey

1 teaspoon olive oil (optional or less; never more than 1 small teaspoon)

Put into a screw top jar and shake shake shake! – until very well emulsified.